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Turkey Pineapple Salad
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| 2 cups | fresh pineapple peeled and sliced |
| 1 cup | julienned sugar snapped peas |
| 1 cup | julienned red bell peppers |
| 1/4 cup | julienned jicima |
| 1/2 cup | shredded carrots |
| 1/2 cup | julienned red onions |
| 1/2 cup | chopped fresh cilantro |
| For the dressing | |
| 1/2 cup | frozen pineapple juice concentrate |
| 1/4 champagne vinegar | |
| 1/2 teaspoon | sea salt |
| 1/4 teaspoon | black pepper |
| 1 tablespoon | chopped fresh mint |
| 2 tablespoons | extra virgin olive oil |
| 12 oz | sliced roasted turkey breast |
| 1 cup | chopped leaf lettuce |
1. Preheat the grill or broiler.
2. Grill or broil the pineapple slices to soften only slightly. Do not overcook. Dice into bite-size peices and place in a medium bowl.
3. Add the snap peas, bell peppers, jicama, carrots, onions, and cilantro and toss well.
4. Combine the pineapple juice concentrate, vinegar, salt, pepper, and mint in a small bowl. Slowly whisk in the olive oil.
5. Chop the turkey into bite-size pieces and add to the pineapple salad. Add the dressing and toss well.
6. Divide the salad into four equal portions and serve each over chopped lettuce.
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